Salted Caramel Cupcakes

Salted Caramel Cupcakes

The real magic happens with the frosting!  I used Nestle la lechera dulce de leche caramel to make a caramel cream cheese frosting!  If you can’t get a hold of the Dulce de Leche, I’m sure caramel ice cream topping would work well too.


Salted Caramel Cupcakes at


With the left over dulce de leche, I drizzled a little over the top of the frosting then a light sprinkling of fleur de sel that I picked up at The Meadow Shop in New York City!  A beautiful and unexpected shop that I fell in love with that specializes in artisan salt and gourmet chocolate and more! A must stop if you ever find your self in NYC’s West Village!


Caramel Cupcake recipe at



For Caramel Cupcakes

1 box Duncan Hines Signature Caramel Cake Mix* (or Butter Cake Mix or Duncan Hines French Vanilla Cake Mix with half a cup of caramel sauce)
3 eggs
1/2 cup butter, melted
1/2 cup Coffee-Mate Caramel Macchiato liquid creamer
1/2 cup water

For Salted Caramel Frosting

1 (8 ounce) cream cheese, softened
1/2 cup butter, softened
1 cup dulce de leche caramel
1 8 ounce block cream cheese, softened
7-8 cups powdered sugar, sifted
fleur de sel
1/2 cup butter, softened
1 cup Nestle la lechera dulce de leche caramel (or caramel sweetened condensed milk)
7-8 cups Powdered Sugar, sifted
fleur de sel (or sea salt)


Salted Caramel Cupcakes at



  • Step 1

Heat oven to 350° and line cupcake pans with cupcake papers.

  • Step 2

In a large bowl, using electric mixer, combine cake mix, eggs, butter, cream and water for 1 minute on low. Scrap sides, then mix on high for 1 minute.

  • Step 3

Divide batter evenly between cupcake wells and gently shake to smooth batter. Bake 18-20 minutes (10 minutes for mini cupcakes) or until toothpick inserted into the center cupcakes comes out clean.

  • Step 4

Let cupcakes cool completely before frosting.

  • Step 5

Unfrosted cupcakes can be frozen in a covered container for 1-2 weeks.

Caramel Cupcakes at


For Salted Caramel Cream Cheese Frosting


  • Step 6

Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.

  • Step 7

Add the caramel and mix until fully incorporated.

  • Step 8

Slowly add powdered sugar one cup at a time and blend on low speed until combined and desired consistency (you want your frosting pretty thick).

  • Step 9

Increase to medium speed and beat until it begins to get fluffy.(about 1 minute)

  • Step 10

Pipe caramel frosting on top of cupcakes with an extra large round pastry tip

  • Step 11

Drizzle frosting with dulce de leche caramel

  • Step 12

Lightly garnish with fleur de sel


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